The first year my restaurant location was open during Mardi Gras, I brought in king cake for everyone (2/3 of the recipe). The next day, there was none left over.
This year, I carried on the tradition. Although I wasn't scheduled to work until the evening, I brought it in before lunch so my day shift could enjoy it as well. They were given explicit instructions to make sure there was enough left over for the evening crew. When I arrived at 4pm, they were most unapologetic for leaving just 3 pieces for 8 employees. Definately a winning recipe! (And next year, I'm giving one to day shift and one to evening shift, and making an extra recipe for myself!)
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The first year my restaurant location was open during Mardi Gras, I brought in king cake for...